- January 24th, 2012 at 9:44 pm
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Salmon is a relatively new ingredient for sushi. Salmon is an oily fish that has a mild to strong flavor along with a rich and semi-soft texture. It is very high in omega-3 and vitamin E.
It contains a few essential amino acids that are beneficial to muscle repair and is considered a better alternative to meat for athletes.
Salmon is best when accompanied with salt and a dash of citrus. Wasabi is also used with salmon. There are many species of salmon, and some of them are leaner than the king salmon, which are frequently used worldwide. In the leaner types of salmon, the harasu or the salmon belly is appreciated for the oilier texture. There is also a type of young salmon called the keiji (infant salmon) which can only be found in 10,0000 catches. They are very high in sweet oil which can only be tasted in these young salmon.